Chili Crisp-Peanut Noodles with Bok Choy

By Courtney HillDecember 19, 2024

Makes
4 to 6 servings
Cook Time
30 minutes
Rating
11

For this pantry-friendly dinner, we throw together a simple homemade chili crisp by sizzling sliced garlic and shallots in oil, then adding pepper flakes and paprika. As for the noodles, dried lo mein or udon or non-instant ramen—even spaghetti—works beautifully. Top each bowlful of noodles with a crispy-edged fried egg.

Tip

Don’t be shy about browning the garlic and shallots. Allow the aromatics to develop rich color for deeper, savory flavor.

Ingredients

12
ounces dried Asian wheat noodles (see headnote)
¼
cup grapeseed or other neutral oil
3
medium garlic cloves, thinly sliced
2
medium shallots, halved and thinly sliced
Kosher salt and ground black pepper
1½ - 2
teaspoons red pepper flakes
1½
teaspoons sweet paprika
3
tablespoons soy sauce
3
tablespoons peanut butter, preferably chunky
3
tablespoons light brown sugar
2
tablespoons unseasoned rice vinegar
12
ounces baby bok choy, trimmed and thinly sliced crosswise

Step 1

In a large pot, boil 4 quarts water. Add the noodles and cook, stirring occasionally, until tender. Reserve ½ cup of the cooking water, then drain. Return the noodles to the pot; set aside.

Step 2

Meanwhile, in a small saucepan over medium-high, heat the oil until shimmering. Add the garlic, shallots and a pinch of salt; cook, stirring, until beginning to brown and crisp, 4 to 5 minutes. Add the pepper flakes, paprika and ½ teaspoon pepper; cook, stirring, until fragrant and deeply browned, 1 to 2 minutes. Off heat, stir in the soy sauce, peanut butter, sugar and vinegar.

Step 3

Pour the sauce over the noodles, then add the bok choy and ¼ cup of the reserved cooking water. Cook over low, tossing, until the noodles are lightly sauced; add more reserved water as needed if the mixture is dry. Off heat, taste and season with salt and black pepper.